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The Vilna vegetarian cookbook : garden-fresh recipes rediscovered and adapted for today's kitchen / Fania Lewando ; translated from the Yiddish and annotated and adapted for the modern kitchen by Eve Jochnowitz ; foreword by Joan Nathan.

by Lewando, Fania, approximately 1875-1941?

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Schocken Books, [2015]

Jewish cooking.

Vegetarian cooking -- Lithuania.

Cooking (Natural foods)

9780805243277 (hc.)

0805243275 (hc.)

xxxvii, 234 pages : color illustrations ; 24 cm.

Originally published in Vilna in Yiddish as Vegetarish-Dietisher Kokhbukh by G. Kleckina in 1938"--Title page verso.

Translated from Yiddish.

Includes bibliographical references (page xxxvii) and index.

Salads -- Soups -- Cutlets -- Stewed dishes -- Miscellaneous dishes -- Blintzes stuffed crepes) -- Omelets -- Porridges -- Frittatas -- Kugels with cholents -- Puddings -- Latkes -- Passover foods -- Substantial puddings -- Sauces and creams -- Stuffed foods -- Baked goods -- Jams and preserves -- Turnovers -- Compotes and desserts -- Glazes and garnishes for cakes -- Coffee, buttermilk, and yogurt -- Marinated foods -- Ices -- Wine, mead, and liqueur -- Vitamin drinks and juices.

"A mouthwatering vegetarian cookbook originally published in Yiddish in pre-World War II Vilna and miraculously rediscovered more than half a century later. In 1938, Fania Lewando, the proprietor of a popular vegetarian restaurant in Vilna, Lithuania, published a Yiddish vegetarian cookbook unlike any that had come before. Its 400 recipes ranged from traditional Jewish dishes (kugel, blintzes, fruit compote, borscht) to vegetarian versions of Jewish holiday staples (cholent, kishke, schnitzel) to appetizers, soups, main courses, and desserts that introduced vegetables and fruits that had not traditionally been part of the repertoire of the Jewish homemaker (Chickpea Cutlets, Jerusalem Artichoke Soup; Leek Frittata; Apple Charlotte with Whole Wheat Breadcrumbs). Also included were impassioned essays by Lewando and by a physician about the benefits of vegetarianism. Accompanying the recipes were lush full-color drawings of vegetables and fruit that had originally appeared on bilingual (Yiddish and English) seed packets. Lewando's cookbook was sold throughout Europe. Fleeing the Nazi invasion of Vilna in the fall of 1941, she and her husband were captured by Soviet soldiers and died sometime thereafter. It was assumed that all but a few family-owned and archival copies of her cookbook vanished along with most of European Jewry. But in 1995 a couple attending an antiquarian book fair in England came upon a copy of Lewando's cookbook. Recognizing its historical value, they purchased it and donated it to the YIVO Institute for Jewish Research in New York City. Enchanted by the book's contents and by its backstory, YIVO commissioned a translation of the book to make Lewando's charming, delicious, and practical recipes available to an audience beyond the wildest dreams of the visionary woman who created them."--Provided by publisher.

Jochnowitz, Eve.

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